1. Hard-Boil and Prepare the Eggs

1. Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 10–12 minutes.
2. Transfer the eggs to an ice bath to cool completely, then peel them carefully.
3. Slice the eggs in half lengthwise and gently remove the yolks. Set the whites aside on a plate and place the yolks in a mixing bowl.

2. Make the Filling

1. Mash the yolks with a fork until smooth.
2. Add mayonnaise, Dijon mustard, hot sauce, Cajun seasoning, smoked paprika, lemon juice, and pickle relish (if using). Mix until creamy and well combined. Adjust seasoning with salt and black pepper to taste.
3. Transfer the filling to a piping bag or a zip-top bag with the corner snipped off.

3. Bread the Egg Whites

1. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Cajun seasoning.
2. Lightly dust each egg white half with flour, dip it into the beaten eggs, and coat it with the panko mixture. Press gently to ensure the breadcrumbs adhere well.

4. Fry the Egg Whites

1. Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
2. Fry the breaded egg whites in batches for 1–2 minutes, or until golden brown and crispy. Avoid overcrowding the pan.
3. Remove the egg whites with a slotted spoon and drain on a plate lined with paper towels.

5. Assemble the Deviled Eggs

1. Pipe the prepared filling into the fried egg white halves, filling each cavity generously.
2. Garnish with chopped parsley, additional smoked paprika, or sliced green onions if desired.

6. Serve and Enjoy

• Serve the Cajun-style fried deviled eggs immediately while the coating is still crispy. Pair them with a refreshing drink or other finger foods for a delightful spread.